|6 ||canned peach halves, drained|
|1/3 cup ||butter or |
|2/3 cup ||honey|
|1-1/2 tsp. ||ground cinnamon|
|1/2 cup ||raspberry preserves|
|1 tbsp. ||lemon juice|
|Vanilla ice cream|
|Whole frozen raspberries (optional)|
|2 cups ||buttermilk baking mix|
|1/2 cup ||cold water|
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Cook peach halves in butter until hot, about 5 minutes. Stir in honey and cinnamon. Simmer uncovered, stirring and basting occasionally, until sauce is thickened, about 8 minutes.
Mix raspberry preserves and lemon juice. Scoop ice cream into 6 dessert dishes. Place a peach half cut side down on ice cream. Spoon raspberry topping on top. Garnish with whole frozen raspberries for an added touch. Serve with Dessert Puffs.
Heat shortening (1/2 inch) to 375°F in large skillet. Stir baking mix and cold water until a soft dough forms. Gently smooth dough into a ball on floured cloth covered board. Knead 5 times. Roll 1/8 inch thick. Cut into 1-1/2-inch diamonds with fluted pastry wheel. Fry until golden brown, about 40 seconds. Dough will puff up as it cooks. Cool slightly on wire rack. Sprinkle with confectioner's sugar. Serve warm.